Campanelle with Mushrooms and Kale
Recipe from Family Circle

Campanelle with Mushrooms and Kale

by 1  person

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  • 1   pound 
    campanelle (such as Barilla)
  • 6   tablespoons 
    unsalted butter
  • 1 1/2  pounds 
    mixed mushrooms (such as shiitake, cremini and button), sliced
  • 1   
    large shallot, finely diced
  • 12   ounces 
    fresh kale (1 large bunch), stems removed and thinly sliced (about 12 cups)
  • 3   tablespoons 
    all-purpose flour
  • 3   cups 
    1% milk
  • 1   teaspoon 
  • 1/4  teaspoon 
  • 1/8  teaspoon 
    ground nutmeg
Bring a large pot of lightly salted water to a boil. Cook campanelle 10 minutes or according to package directions. Drain; set aside.
Melt 3 tbsp of the butter in a large saute pan over medium-high heat. Add mushrooms and shallot, stirring occasionally; cook 10 to 12 minutes until most of the liquid is absorbed. Add kale, stirring until wilted and slightly tender, about 3 minutes.
Meanwhile, in drained pot, melt remaining 3 tbsp butter over medium heat. Add flour; cook 2 minutes. Pour in milk in a thin stream, whisking constantly. Bring to a simmer and cook 7 minutes, until thickened, whisking occasionally. Stir in salt, pepper and nutmeg. Stir mushroom-kale mixture and pasta into sauce and serve.
Nutrition information
Per Serving: cal. (kcal) 535, Fat, total (g) 15, chol. (mg) 36, sat. fat (g) 8, carb. (g) 81, fiber (g) 6, pro. (g) 20, sodium (mg) 504, Percent Daily Values are based on a 2,000 calorie diet
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